Luscious Four-Layer Pumpkin Cake

By Cindy

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 can (15 oz.) pumpkin, divided
• 1/2 cup milk
• 1/3 cup oil
• 4 eggs
• 1-1/2 tsp. pumpkin pie spice, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/4 cup caramel ice cream topping
• 1/4 cup chopped PLANTERS Pecans

Details

Servings 16
Preparation time 20mins
Cooking time 90mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.